Chicken liver recipes are simple and delicious. How long to cook chicken liver

1. Chicken liver should not be frozen. From a frozen liver, you will never get the very ideally tender one that is discussed above. It will simply give juice when fried and will be stewed, instead of forming a thin golden crust, keeping all the juices inside. Take only chilled chicken liver.
2. Before frying, the liver must be well dried and not salted. You can dry it with a paper kitchen towel. You can’t salt it, because the liver is a very delicate product, and salt will make it give juice and this will lead to what I described above.
3. Do not put the whole liver in the pan at once, put one at a time and gradually add the next. If you put the entire volume of the liver at once, the temperature of the oil inside the pan will drop sharply, and it will eventually cook in its own juice. This catastrophic situation for the liver must be avoided by all means.
4. During the preparation of the liver, check the degree of its readiness by pressing your finger on the pulp of the liver. It doesn't have to be hard. The liver should be slightly crumpled inside, but be somewhat denser than when raw. Be sure to try pressing your finger on the liver before frying to feel what it is like. Subsequently, during frying, it will be easier for you to determine when it is time to remove the pan from the heat so as not to overcook it.
5. Chicken liver is a very delicate product, and therefore continues to cook even when you turn off the fire under the pan. If you are using pans with a thick bottom that retains heat, ideally you should take the liver out of the pan into a separate container and put it back in when the pan and the sauce in it have cooled down enough.

Ingredients:

• Chilled chicken liver 500 g
• Bulb 1 pc.
• Soy sauce 3-4 tbsp. l.
• Liquid honey 2 tbsp. l.

Cooking method:

1. Lay the liver out on a cutting board, remove the fat, and pat dry with a paper kitchen towel.
2. Heat a skillet over medium heat and heat oil in it. The oil should not be too hot, otherwise the liver will burn instantly. Better to use melted butter. But if it is not there, replace it with vegetable. You can adjust the heat under the pan by observing how the first pieces of liver put into the pan behave. If they burn right away or form a crust too quickly (you just put it in, after 5 seconds you looked at how the liver was there, and it was already very reddened), reduce the heat.
3. Place one piece at a time in the pan, being careful not to drop the temperature inside the pan too quickly. This can be tracked by such a sign as the secretion of juice from the liver. If you see that it’s not oil that hisses in the pan, but some water, and the liver is stewed, then you overdid it. Take out the liver, drain the excess liquid and start over (in this case, start with a raw liver, and put the already lightly fried liver at the very end, after gradually laying out all the raw).
4. Fry the liver without leaving the stove. Constantly monitor the formation of a crust and, if necessary, turn the pieces with cooking tongs. The golden crust should not be too hard and spread over the entire surface of the piece of liver. On average, frying the liver on one side should take 1-1.5 minutes.
5. When you have turned the liver over to the other side, add the finely chopped onion. Gently, being careful not to damage the liver, distribute it throughout the pan and let it lightly fry. If you want the chicken liver to be slightly pink inside and very, very tender, add the onion, let it sweat a little in the pan, and then remove the liver and put it in a separate plate, covered with a lid so that it does not cool down. Bring the onion to readiness.
6. When the onion is slightly softened and fried (and we have already taken out the liver, and it is waiting in the wings in a plate covered on top), add soy sauce and honey to it. Stir so that the soy sauce and honey blend together and let the sauce simmer for a bit so that it thickens slightly. Be sure to try the sauce. Adjust the taste if necessary (if it is too salty, add water or broth, if you need to make it sweeter, add more honey).
7. Put the reserved liver into the resulting sauce, warm it for 1-2 minutes and serve.

Chicken liver has a low calorie content and is valued in cooking because dishes from it are soft, juicy and tender. But, as with any offal, you need to know how to cook chicken liver quickly and tasty so that it does not lose its merits and turn into something tough and incomprehensible.

If you prefer to eat healthy food, you should definitely include chicken liver delicacies in your menu. It does not require long soaking (unlike pork and beef offal), with proper heat treatment it turns out to be very tender and juicy, and does not have a specific smell. Chicken liver is a versatile culinary product: it can be fried, stewed, boiled, made into pastes, fillings for pies, cooked with spices, herbs and various sauces.

Fried chicken liver with onions

How to cook chicken liver quickly and tasty, while maintaining the softness of the product? The most important thing is to follow two simple rules: use only a well-thawed product and salt it at the very end of cooking. And the most elementary way to cook up a delicious dinner is to fry the liver in a pan with onions and serve with potatoes or pasta.

Ingredients:

• 500 g offal;
• 1 head of onion (or lettuce);
• 0.5 st. flour;
• 50 g butter;
• salt pepper.

Cooking:

Chicken offal stewed with vegetables

Lovers of delicious and healthy food are often interested in the question of how to cook chicken liver so that it is soft and juicy, not overcooked or overcooked. A simple way out of the situation is offal stewed with vegetables. This dish is prepared quickly, and the result is - you will lick your fingers.

Ingredients:

• 500 g offal;
• 2 onions;
• 1 sweet pepper;
• 20 ml of water;
• 2 cloves of garlic;
• salt, spices, herbs.

Cooking:

Second with sour cream and mushrooms

Another way to fry chicken liver quickly and tasty is to add sour cream and herbs to it.

Ingredients:

• 500 g of chicken liver;
• 2 large onions;
• 300 g of champignons;
• 200 g sour cream;
• salt pepper.

Cooking:

1. Fry the onion first. Use a small fire to make it translucent and soft.
2. When the onion acquires the desired consistency, add mushrooms to it, cut into thin slices.
3. Fry over moderate heat until the juice from the mushrooms has evaporated.
4. Next, lay out the prepared pieces of the liver, cut into quarters.
5. Fry the onion, mushrooms and offal over medium heat for about 5 minutes.
6. Add sour cream mixed with salt and pepper, cover the dish with a lid and keep the dish on moderate heat for 10 minutes.
7. Be sure to season the finished liver with finely chopped herbs.

Chicken liver with gravy

Be sure to add this recipe to your culinary collection. He will tell you how to cook chicken liver in a pan with gravy quickly and tasty.

Ingredients:

• 500 g of liver;
• 150 ml of milk;
• 100 g flour;
• 1 onion;
• 2 tbsp. l. mayonnaise;
• 1 carrot;
• salt, pepper, herbs, spices to taste.

Cooking:

1. Prepare the ingredients: clean the clean offal from the films, finely chop the onion and carrot.
2. In a hot pan, fry the onion first, after 2 minutes add carrots to it. As soon as it becomes soft, spread the liver cut into pieces. Fry everything together for 5 minutes. The fire is medium.
3. Dilute flour, spices in cold milk (you can immediately add some finely chopped greens) and pour the mass to the liver.
4. Wait until the milk boils, and immediately reduce the heat to a minimum.
5. Simmer covered for 5 minutes.
6. The dish is ready when the gravy becomes thick and clear juice comes out of the liver.

What is chicken liver - this is, first of all, a delicious delicacy that housewives love to cook and athletes should be able to cook. It contains vitamin B12, a valuable nutrient for the body. However, we would like to show you how to cook chicken liver, so that it is juicy and soft in the pan. And also we will show some nice recipes for liver in batter, liver with soy sauce, onions and much more. What is the advantage of this product, and that you can make many types of dishes from it. Let's move on to viewing chicken liver recipes with photos.

How to cook chicken liver:

• first, determine the quality of the product;
• the color of the liver should have a brown tint with a shiny crust or surface. If yellow means the liver has been frozen;
• if you want to cook a frozen type of liver, then make sure how much ice and snow is on it from the freezer, in this case it was thawed again and then frozen so that the product stood for a long time. Such a liver is not suitable for purchase;
• it is best to let the liver thaw naturally by putting it at room temperature;
• it takes up to 10 minutes to fry it, otherwise it will turn out dry;
• salt only after cooking;
• the least problems with chicken liver, it does not have a film;
• sour cream gives the liver juiciness;
• note the smell of the liver. If the smell is a little sweet, it is good and you can buy and eat it. If there is a sour smell, then such a chicken liver cannot be eaten;
• chicken liver is useful especially for athletes and pregnant women;
• so that the liver does not give off a bitter aftertaste, it must be soaked by placing it in fresh milk;
• always calculate how much you eat and cook at one time, otherwise it will simply dry out in the refrigerator;
• it is also suitable for various types of diets due to its high protein content.

Chicken liver dishes recipes with photos are simple and delicious

There are many ways to cook chicken liver to make it tasty and juicy, so choose any recipe you like and treat your family and friends.

Liver in batter

What products are needed:

• egg - 1 piece;
• liver - 500 grams;
• flour - one spoon;
• pepper and salt for taste;
• vegetable oil.

How to cook:

The liver is thoroughly washed under water and divided into two parts. Then beat the egg and add pepper, salt a little and add flour and shake everything well with a fork. We heat the oil and add each piece of liver cut in advance into the batter and fry for about 7 minutes for each side. The dish is ready. Bon appetit.

Chicken liver with sour cream

Products for the dish:

• liver - 500 grams;
• onions - 2 medium pieces;
• sour cream - 300 grams;
• a slice of flour;
• pepper and salt for taste;
• vegetable oil.

How to cook:

We wash the liver slowly because of its delicate part. We are waiting for the water to drain. We turn to the onion, it needs to be chopped with medium rings and sautéed until fully cooked, then remove from the hot pan. The liver is allowed to fry in full size. However, if you like chopped, then let it be.

Add oil and fry for about three minutes on both sides. Now add sour cream and onion. Another 5 minutes and you can close the lid on top and cook for 25 minutes. Don't forget to add salt and pepper at the end.

Proper preparation of the side dish in the article how to cook rice so that it is crumbly.

Chicken liver with soy sauce

Products for the dish:

• liver - 500 grams;
• honey - 2 tablespoons;
• one large bow;
• soy sauce - 4 medium spoons;
• pepper and salt for taste;
• vegetable oil.

How to cook:

Of course, it needs to be washed. Pay a little attention to see if there are any remnants of bile, if there is, remove it. Discuss carefully.

Chop the onion and sauté for a couple of minutes, add the chicken liver and fry both sides. Add honey, sauce, spices for flavor on top and gently mix slowly. Now you can cover with a lid and let it fry over low heat for up to 10 minutes.

Chicken liver with onions

Products for the dish:

• liver - 500 grams;
• peppercorns - 5 pieces;
• bulb - 5;
• Bay leaf;
• pepper;
• salt;
• olive oil - 5 tablespoons;
• dill for taste;
• butter - 15-20 grams.

How to cook:

We wash the liver under water, remove various residues. We put a frying pan on a big fire and heat it, do not add oil, put our liver. Now turn the pieces over, giving them a better fry. After the liver has changed its shade, add the chopped onion and let it fry for another 3 minutes. Now put the fire on medium and continue cooking. At the end, do not forget the oil and spices. All cooking is 8-10 minutes. Great addition to purees.

Chicken liver with mushrooms

Products for the dish:

• onions - 2 medium;
• liver - 500 grams;
• champignons - 350 grams;
• fat sour cream - 5 tablespoons;
• vegetable oil;
• pepper;
• salt.

How to cook:

Mushrooms also need to be washed. Large mushrooms will need to be chopped, and small ones are left. Onion cut into half rings. We wash the liver, dry it and fry until it changes color. Now add mushrooms, sprinkle with onion, pepper and salt, and most importantly - sour cream. Cover with a lid and simmer for about 10 minutes. From time to time we look at how the dish is prepared.

Chicken liver with tomatoes

Products for cooking:

• liver - 500 grams;
• onion - 1 piece;
• tomatoes - 3 pieces;
• red onion - 1 piece;
• flour - 3 tbsp, spoons;
• olive oil - 20 ml;
• pepper;
• salt;
• parsley dill.

How to cook:

Chop the onion to form straws and fry until transparent. Sprinkle water procedures with liver with flour. Now feel free to add to the onion. Fry on both sides until golden brown, add tomatoes, salt, pepper. Cover with a lid and simmer for about five minutes.

Chicken liver with adjika

Products:

• liver - 1 kg;
• onions - 2 pieces;
• adjika - 1 full tablespoon;
• sour cream - 3 tablespoons;
• pepper;
• salt;
• butter - 50 grams;
• vegetable oil;
• cilantro - a small bunch.

How to cook:

Take a deep frying pan and put the liver, previously washed under water, there. Salt on top and add sour cream inside the pan. Cover and cook for ten minutes. The water must come out of our liver because of the salt, it is cooked in a juicy yushka. Cook the onion in a medium skillet nearby. It is time to drain the liquid only leaving the liver. And add adjika, pepper, onion, butter to it and leave for 15 minutes on low heat.

Tender chicken liver

Products:

• liver - 500 grams;
• sour cream - 150 grams;
• onions - 2 medium;
• pepper;
• salt;
• olive oil;
• dill.

How to cook:

Cut the liver into medium pieces, and remove the veins, cut the onion into large rings. We begin to heat the oil and fry the onion rings, reduce the fire and add the liver. Cover with a lid and let sauté for up to 10 minutes. Open, add spices, salt, pepper, sour cream, dill and cook for another three minutes.

Chicken liver with vegetables

Products:

• chicken liver - 750 grams;
• white onion - 3 pieces;
• carrots - 2 pieces;
• olive - needed for frying;
• vegetable seasoning - 1 teaspoon;
• salt for taste.

How to cook:

Place the liver in water for 20 minutes. This will help the blood flow out quickly. Chop the onion and place in the previously heated oil. While everything is frying, grate the carrots and add to the onions. Continue to pass adding pepper and salt. Remove the pan with vegetables, add oil and put the liver and continue to simmer. Before the end of cooking, it is necessary to pepper and salt again. The dish is ready, put the cooked vegetables and the fried liver on a plate.

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Cooking a chicken liver dish is easy and very healthy. The liver is a tasty product, easy to digest by the body, rich in useful microelements and vitamins.
The liver can be boiled and stewed.

Step 1

Immerse the chicken liver in a pot of boiling salted water.

Step 2

Cook for 15-20 minutes. The liver is ready if, when pressed on it, not blood flows, but broth.

Step 3

Boiled liver can be used for salads and toppings, as well as a separate dish, sprinkled with herbs.

Side dish for chicken liver

Preparation process

• Rinse the liver under a soft stream of cold water, cut into large pieces. The shape of the pieces can be different: long or square bars.
• Peel the onion and cut into thin half rings.
• Have vegetable or butter oil and 1-2 tablespoons of sour cream.

Cooking

Step 1

Place butter or vegetable oil, liver slices and onions in a heated pan.

Step 2

Add sour cream.

Step 3

Reduce fire to medium.

Step 4

Simmer gently turning over for 10-15 minutes.

Step 5

Check readiness: when lightly pressing on the finished piece of liver, a broth-colored liquid flows out of it.

Step 6

Serve with a side dish or fresh vegetable salad.

Some useful information

• The liver is a product that the peoples of the North consume raw.
• The liver is rich in vitamin A, which is partially destroyed during heat treatment. It is not recommended to cook the liver for a long time.
• As soon as the bright red color of the liver pieces has turned into light brown on the outside and inside, the liver is ready.
• The temperature of the quenching of the liver should be medium.

Chicken liver is an inexpensive and healthy product that contains a considerable amount of nutrients, while it has a delicate taste and is easy to cook. In this article, we will take a closer look at how to cook chicken liver correctly and for how long so that it is soft and juicy.

How long to cook chicken liver in time?

Chicken liver can be easily and quickly boiled at home. The cooking time of chicken liver is not long and depends on the chosen cooking method:

• How long does it take to cook chicken liver in a pan? Chicken liver can be cooked in a saucepan for 10-15 minutes after boiling water.
• How long do you need to cook chicken liver in a slow cooker? In a slow cooker, chicken liver can be cooked in 15 minutes.
• How long to cook chicken liver in a double boiler? In a double boiler, chicken liver is cooked for 30 minutes until fully cooked.

Having learned how many minutes to cook chicken liver, let's consider further how to cook it properly so that it turns out soft and juicy after cooking.

How to cook chicken liver in a pan?

Cooking chicken liver is quite simple, the main thing is to properly prepare it for cooking and not overcook it, as it will become tough. The sequence of cooking chicken liver in a saucepan is as follows:

• If the liver was frozen, it must be thawed in advance (in the refrigerator or at room temperature), you can also use the microwave.
• Thawed or fresh chicken liver is first prepared for cooking by carefully cutting off the film from it and cleaning the bile ducts, after which it is thoroughly washed under running cold water.
• Pour cold water into the pan (at least half of the pan) and bring to a boil over high heat, after which we put the prepared liver in boiling water.
• After boiling the water in the pan again, reduce the heat so that the water does not boil too much and cook the chicken liver for 10-15 minutes.
• 3-5 minutes before the end of cooking, salt the water and at the end of cooking, check the liver for readiness (it is necessary to pierce any piece with a toothpick or knife, and if a white liquid is released without blood, the liver is ready).
• We take out the cooked liver from the pan and wait until it cools at room temperature before use.

Important: always keep an eye on the cooking time of chicken liver, because if it is overcooked, it will be tough and less tasty, and we will also lose some of its beneficial properties.

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